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Oatmeal cream pie free#

If you have an instant read or candy thermometer, the egg white / powdered sugar mixture should read 140☏.

Plan on allowing enough time for the oats and boiling water to cool before mixing with cake ingredients.

If you have some freakishly strong willpower and manage to still have cake leftover after three days, slice remaining pieces and freeze. The cake will stay good up to three days at room temperature. Refrigeration will dry out the cake and solidify the filling. Store any leftovers at room temperature, securely wrapped, rather than refrigerating. Storing Little Debbie’s Oatmeal Creme Pie Cake Be sure to wrap securely for protection against ice crystals forming. Freeze the filling in an airtight container.Īlternatively, the cake may be assembled and frozen up to 3 months. Store wrapped layers in ziplock freezer bags for double protection. To freeze, bake and cool cake layers completely, then wrap each layer with plastic wrap. If you need to store the cake longer than 3 days it may be frozen. I don’t recommend refrigerating because it dries out the cake and causes the filling to harden and solidify. Make sure to securely wrap cakes individually or cover, if assembled. The cake layers and filling may be prepared ahead of time and stored separately or assembled at room temperature up to 3 days. Oatmeal Cream Pies are both make-ahead and freezer friendly.

Oatmeal cream pie free#

If you are making a gluten free oatmeal cream pie, be sure to use certified gluten free oats, which have been processed on dedicated equipment not contaminated with wheat ingredients. Since I wanted this recipe to replicate the delicate, soft Little Debbie cookie, quick oats are used for a finer texture. Typically baked goods, like Oatmeal Raisin Cookies, use old fashioned rolled oats for a hearty, rustic texture. While regular baked goods can become tougher with over-mixing, gluten free baked goods benefit from it because it relaxes and hydrates the starches. When substituting gluten free flour in the recipe, it may need a few minutes longer to bake. Luckily, this recipe is completely gluten free adaptable! Unfortunately Little Debbie does not offer a gluten free version of their famous snack cakes. Beat in shortening on high until very light and fluffy, about 4 minutes.Remove bowl from heat and beat in remaining powdered sugar, heavy cream, and vanilla extract.If you have an instant read or candy thermometer, it should read 140☏. Whisk until the egg white mixture is hot to the touch.Place the bowl of a small amount of gently simmering water, being careful to not touch the bottom of the bowl directly to the water.

Use a heatproof bowl to whisk together egg white with 1/2 cup powdered sugar.Shortening – Use white vegetable shortening instead of butter flavored.Vanilla extract – Clear extract is recommended for pure white filling, but not necessary.Heavy cream – Half and half or milk may be substituted, but you may lose some of the fluffiness.

The egg white is mixed with powdered sugar and heated over gently simmering water to safely pasteurize it. Flour – For gluten free version, I recommend using Cup 4 Cup gluten free flour.Quick Cooking Oats – Use quick cooking instead of old fashioned rolled oats for best texture.The cake bakes in minutes and with no frosting to deal with, you can be slicing into a dream come true in no time!

This recipe uses a simple list of ingredients to make a special dessert or birthday cake. If you are a fan of Little Debbie oatmeal cream pies, you will not believe how much this cake nails all the flavors only SUPER SIZED! A giant creme pie with soft, gingerbread oatmeal cake and copycat filling will make you feel like you have gone to lunch box dessert heaven! Ingredients Needed